Cheesy Macaroni and Cheese

Ingredients

• 225 g (1½ cups)elbow macaroni, cooked according to the packet instructions
• 160 ml (⅔ cup)evaporated milk
• 1egg, beaten
• 80 g (⅓ cup)sour cream
• 57 g (4 tablespoons)butter or margarine, softened
• 200 g (2 cups)sharp Cheddar cheese, grated
• 150 g (1 cup) or 227 g (8 oz), cut into piecesVelveeta cheese; if not using Velveeta, use 300 g (3 cups) Cheddar instead of 200 g (2 cups)
• ¼ teaspoonpepper
• ½ teaspoonsalt

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni according to the packet instructions, then drain it. Add the butter and both cheeses to the hot pasta and mix well. Whisk together the egg, evaporated milk, sour cream, pepper and salt, then stir this mixture into the macaroni and cheese.

2. 2

   Bake the casserole

   Preheat the oven to 180°C (350°F). Coat a casserole dish with cooking spray and add the macaroni mixture. Cover with foil and bake for 50–60 minutes. The recipe notes that this makes about six servings and can be doubled if needed.

What is American macaroni and cheese?

Macaroni and cheese is a familiar American comfort-food dish of pasta coated in a cheese sauce or baked with cheese. This version is a casserole, with an egg, evaporated milk and sour cream mixture binding the pasta as it cooks.

Sharp Cheddar brings a pronounced cheese flavour, while Velveeta melts smoothly into the dish. Using extra Cheddar instead makes a more cheddar-forward version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 27g protein, 37g carbs, 41g fat.

The macaroni supplies most of the carbohydrates, while the butter, Cheddar, Velveeta and sour cream account for much of the fat. Cheese, egg and milk contribute protein. Pair a serving with green vegetables or salad to add freshness and balance the plate.

Choosing the cheese

Sharp Cheddar: Grate it yourself if possible, so it mixes readily through the pasta. Its strong flavour helps keep the casserole from tasting one-note.

Melting cheese: Velveeta adds a smooth, soft texture. If you prefer not to use it, follow the recipe’s substitution and increase the Cheddar to three cups.

Getting the pasta ready

Cook the macaroni according to its packet directions, then drain it well before adding the butter and cheese. The pasta will continue cooking in the oven, so avoid leaving it to sit in water after draining.

Stir the butter and cheeses through while the macaroni is still hot. This helps the butter soften and the cheese begin to melt before the casserole goes into the oven.

Mixing in the egg

Whisk the egg with the evaporated milk, sour cream, salt and pepper until combined, then pour it over the pasta. Mix thoroughly so the seasoned liquid is distributed throughout the casserole.

The mixture should be evenly coated rather than pooled at the bottom. Scrape around the sides of the bowl as you stir to catch any unmixed egg or sour cream.

Baking and checking doneness

Keep the dish covered with foil while it bakes at 180°C (350°F) for 50–60 minutes, as the method directs. The foil helps keep the top from drying out during the long bake.

The recipe gives a time range but no specific visual doneness test. If the centre still looks very loose at 50 minutes, continue baking and check again before serving.

Serving it as a side

This rich casserole works alongside a simple main such as roast chicken, grilled fish or baked beans. A crisp green salad or steamed vegetables add a fresh contrast to its creamy texture.

The description calls it a side dish, and the method says it makes about six servings. For a more substantial meal, serve a larger helping with vegetables.

Recipe notes & tips

• Grate the Cheddar before you start so it is ready to mix into the hot macaroni.
• Drain the pasta thoroughly to avoid adding excess water to the casserole.
• Whisk the egg mixture until the sour cream is evenly incorporated.
• Coat the casserole dish with cooking spray before adding the macaroni.
• Keep the foil in place during baking, as directed, to help the casserole stay moist.

Variations

• Extra Cheddar: Replace the Velveeta with three cups of Cheddar, as suggested in the ingredient note.
• Peppery finish: Add a little extra pepper to the egg-and-milk mixture before combining it with the pasta.
• Vegetable side: Serve the casserole with steamed broccoli or peas for a simple plate.
• Smaller bake: Divide the mixture between smaller oven-safe dishes and check them during the stated baking window.
• Crisp accompaniment: Pair each serving with a fresh salad for contrast.

Common mistakes to avoid

• Undercooking the pasta: Follow the packet directions and drain it before mixing in the other ingredients.
• Leaving water in the pasta: Drain it well so the casserole mixture is not diluted.
• Uneven mixing: Stir the cheese through the hot macaroni before adding the whisked liquid.
• Skipping the foil: Cover the dish during the bake as the recipe directs.
• Overlooking the time range: Check the casserole from 50 minutes and allow up to 60 minutes as needed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat portions in the microwave or in a covered oven-safe dish until hot throughout; add a small splash of milk if the pasta seems dry.

Frequently asked questions